Posted on August 25, 2014 by Dan
Let’s take a year by year look at one garlic variety that we bought in 2006 and have since bulked up to be one of our main cultivars using bulbils. 2006 Bought Siberian Marbled Purple Stripe garlic from another grower. October: Planted bulbs in trial garden to avoid introducing unknown disease into main crop…. Read more »
Posted on August 25, 2014 by Dan
What are bulbils? Garlic bulbils are the small bulbs that develop in the garlic scape if you leave it on the plant. Garlic scapes are often referred to as garlic flowers. However, scapes aren’t true flowers – the reproductive parts only partially form and they are not viable. As such, there is no cross pollination. The… Read more »
Posted on August 21, 2014 by Dan
Ingredients: 2 lbs fresh yellow beans 4 dried cayenne chile peppers, whole 2 teaspoons dill seed 4 garlic scapes or 4 garlic cloves, peeled 2 ½ cups water 2 ½ cups vinegar ¼ cup salt Remove stem tops from beans. Cut them if necessary so that they will fit standing upright in pint jars,… Read more »
Posted on August 21, 2014 by Dan
2 fleurs d’ail (ou 2 gousses d’ail pelées) 1 c. à thé graines d’aneth 1 piment fort, tranché 1 lb de haricots verts ou jaunes, parés 2 tasses d’eau 2 tasses de vinaigre 1 c. à soupe de sel pour marinades 1.Dans un pot à marinades de 1,25 L (5 tasses) ou deux pots… Read more »
Posted on August 21, 2014 by Dan
1/2 head red cabbage 1/2 head Savoy cabbage Olive oil 1 1/4 cup hazelnuts 1 lemon, juiced, about 3 tablespoons 1 teaspoon honey Flaky salt and freshly-ground black pepper 1 ounce Gruyere cheese, optional Heat the broiler (top element) of your oven.Core both cabbage halves. Roughly shred the cabbage, using a sharp knife, a mandoline,… Read more »
Posted on August 21, 2014 by Dan
Juice of 3 limes (about 1/4 cup) 1/4 cup extra virgin olive oil 1 teaspoon fish sauce (optional – leave out for a vegetarian or vegan dish) 2 garlic cloves, roughly chopped 1/4 cup cilantro leaves 1/2 teaspoon salt 1/2 teaspoon cayenne 1/4 teaspoon sugar Lime wedges, to serve 1 head green cabbage Grapeseed or… Read more »
Posted on August 21, 2014 by Dan
Serves 4 2 large eggplants, about 2 pounds Kosher salt 1/3 cup olive oil 2 tablespoons cider vinegar 1 tablespoon honey 1 teaspoon smoked paprika 1/2 teaspoon cumin 4 large garlic cloves, roughly chopped Juice of 1 lemon, about 2 tablespoons 1 tablespoon soy sauce 1 cup flat parsley leaves, roughly chopped 1/2 cup… Read more »
Posted on August 21, 2014 by Dan
1 large globe eggplant salt and pepper olive oil balsamic vinegar 1 clove garlic ¼ cup chopped parsley Preheat oven to 375 FPeel the eggplant and cut into 1 inch cubes. Put the eggplant in a baking dish, season liberally with salt and pepper, and toss with a generous amount of olive oil. Sprinkle with… Read more »
Posted on August 21, 2014 by Dan
Serves 4 1 pound boneless skinless chicken thighs 2 small fennel bulbs, between 1 and 1 1/4 pounds total 4 large garlic cloves, minced 2 tablespoons olive oil 2 tablespoons white wine 1 Meyer lemon 1 1/2 teaspoon kosher salt Freshly ground black pepper Heat the oven to 425°F. Place the chicken thighs in… Read more »
Posted on August 21, 2014 by Dan
1 bulbe de fenouil 4 cuisses de poulet ou 8 hauts de cuisse 2 c. à soupe d’huile d’olive 2 gousses d’ail épluchées et tranchées 3 tomates pelées, épépinées et hachées (en canne ou frais) 1 c. à thé de basilic 1 feuille de laurier 1 t. de bouillon de poulet chaud sel et poivre… Read more »
Ferme Coopérative Tourne-Sol / Tourne-Sol Co-operative Farm
1025 Chemin St-Dominique
les Cèdres, QC, J7T 1P5
tel: 450-452-4271
Organic products certified
by Ecocert Canada
